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Thursday

BAFENAS - MANGO RELISH

THIS IS AN AMAZING DISH. ITS NEITHER A PICKLE NOR A RELISH NOR A CHUTNEY. IT DEFIES CLASSIFICATION BUT ITS TRULY AMAZINGLY TASTY. ITS NOT TOO SPICY ...MORE SWEET BUT ITS TO BE EATEN WITH ALL YOUR VEGGIES OR A MEAL THAT YOU CANNOT STOMACH BY ITSELF. ITS ALSO VERY SIMPLE TO MAKE. THESE ARE PART OF MY FAMILY'S TRADITIONAL RECIPES - HEIRLOOMS FROM RODAS-RECIPES.

6 medium sized yellow skinned mangoes (alphonsos are best)

50 gms red rai (small red mustard seeds) powdered separately

50 gms yellow sarso (skinned yellow mustard) powdered separately

4 red chillies and 1 pod garlic ground together

300 gms jaggery / 1 1/4 cup vinegar / 1/2 tsp turmeric

1 tsp pepper (coarsely ground)

salt

cumin seeds

Remove the tops of the mangoes. Heat about 2 tablespoons oil in a vessel. Add a few cumin seeds and salt and fry till they are lightly brown. Add the mangoes and fry them. Keep turning every now and then. After about 10 minutes remove from the fire.

In a separate container boil the vinegar and jaggery. Strain in mul as jaggery always contains grains of sand.

Place the mangoes in a pressure cooker and sprinkle some water on them. Cook for five minutes and cool.

Next place the jaggery vinegar back on the fire and slowly add the garlic chilli paste. Then add the pepper, turmeric and chilli powder. Remove from the fire and add both the mustard powders. Mix and add the mangoes. Cool and bottle. The mangoes will be ready to eat after five days. It is better to refrigerate them after that as they have a very short shelf life.